24 Oreo cookies, crushed 1/3 cup of granulated white sugar 8 ounces of cream cheese, at room temperature 2 eggs 1/4 teaspoon of vanilla extract 1/4 cup of butter, melted 1 cup of sliced almonds 1 whole peach or orange, sliced as garnish or 1 cup of berries or pineapple chunks, as garnish (optional)
Preheat oven to 350°F.
Oreo Crust: In a blender or food processor crush cookies and save 1/4 cup for topping. Add melted butter and blend 1 to 2 seconds. Press into a 9 inch pie plate. Refrigerate until needed. Almond Cheesecake: Finely grind almonds with sugar in a food processor. Add cream cheese and blend until smooth. Add eggs and almond extract and blend using pulse switch. Spoon mixture onto the Oreo cookie crust. Bake until filling is set, about 18 minutes. Cool completely. Option: Arrange the fresh fruit decoratively on top of the cheesecake before serving. Yields 1 9-inch pie. NOTES : Ground almonds, sugar, cream cheese and eggs baked into a creamy cheesecake on an Oreo cookie crust.
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